1,917 research outputs found
Dr. David Kitchen – Faculty Author Interview
No full textDavid Kitchen, Associate Dean of Strategic Planning and Summer Programs in the School of Professional & Continuing Studies, discusses his new book, Global Climate Change: Turning Knowledge into Action, published recently by Prentice-Hall. Taking a cross-disciplinary approach, Dr. Kitchen examines not only the physical science, but the social, economic, political, energy, and environmental issues surrounding climate change. His goal is to turn knowledge into action, equipping students with the knowledge and critical skills to make informed decisions, and participate in the public debate
Palynological Research Related to the Oaxaca Project (with S. Kitchen)
No full textFish on study of surface samples is incomplete.: Summaries of field and laboratory work undertaken 1967-70. Supplemental report by S. KitchenAdditional Report by Suzanne Kitchen (Arizona State University):The Pollen Surface-Sampling Program f:or the Oaxaca Projec
Memo Seven
No full textA project for Very Small Kitchen. New covers are designed for all the books cited by Italo Calvino in Six Memos for the Next Millennium, London: Penguin 2009
Shea, Neil. Interview about the Fowler House in Brigus.
No full textMegan Webb interviews Neil Shea about his familial relation to a past owner of the Fowler House in Brigus, his time spent there in the summers, and the layout of the house prior to rennovations.0:00 Start of recording; 0:27 Hello; 1:20 Introductions; 1:42 Connection to Fowler House; 3:45 Sadie (nee Shea) Fowler; 5:35 Thinking Richard’s parents owned the house before Rich & Sadie took over, his mother lived with them for a period of time; 6:15 Rich had a sister maybe named Madeline; 6:55 Layout of house in 1950s and 60s; 8:01 No indoor plumbing, just an outhouse up the hill and a washbasin; 8:30 Spare room in back on 2nd floor entrance to twine loft or up ladder from store; 9:09 A lot of acreage - grew potatoes, turnips, cabbages; 9:28 Next to kitchen had a coal shed, just down from that was a chicken coop; 9:45 Rich owned a small wharf, large fishing shed, and boat in key down from bridge; 10:55 Two stoves on 1st floor; 11:30 Explanation of layout of 1st floor; 12:40 Second floor layout; 14:56 Sadie approached from Brigus Historical Society about preserving house when Rich went into a home; 21:12 Remembering the pantry, kitchen, and the stairs from 1st to 2nd floor; 21:50 Location of the pantry; 22:00 Kept “perishables” on rock wall in the pantry as it was colder; 22:26 Hand pump in basin in kitchen feeding off natural well; 22:38 Trout in the well; 23:22 Chicken coop for fresh eggs; 23:50 Kitchen had a wood stove, in the 80s got an oil stove; 24:17 Coal shed to feed the stoves; 25:32 Location of wood stoves; 36:23 Memory of his sister’s casket & wake held at Fowler house 1965; 51:20 Thanks; 51:49 End of recording
The dinner kitchen cook book, including report for 1928-1929 of the Smith College community kitchen,
No full text"The second section [p. 12-15] continues the report of the experiment ... of a dinner kitchen [which was published, 1928, under title: Cooked food supply experiments in an eastern college community, by Ethel P. Howes and Dorothea Beach."--Introd.Introductory.--Summary of dinner kitchen experiment, 1928-1929.--The practical dinner kitchen.--The dinner kitchen cook book, menus and recipes.Mode of access: Internet
Chapter “From the Outhouse to the Center of the House”. About the New Spatial and Cultural Dimension of the Kitchen in Contemporary Interior Design
No full textIn the article author shows how the significance of the kitchen has changed and what cultural and symbolic factors influenced that in modern home’s “geography” this space was marginalized. Author poses questions about the sustainability of some figures of imagination, which determined the spatial hierarchy in the home. Analyzing old-time architectural guides and treatises as well as contemporary magazines and websites devoted to interior design, author tries to show these changes and a new spatial and cultural dimension of kitchen
The alternative within the mainstream: a critical analysis of some recent Irish films
No full textCentral to this thesis is the argument, espoused by a number o f our contemporary critics, that the success o f Angel (Neil Jordan, 1982) and My Left Foot (Jim Sheridan, 1989) resulted in a climate in which Irish filmmakers attempted to appeal to a more global market by adopting mainstream Hollywood formats at the expense o f the more experimental and socially critical cinema which had existed prior to 1987.
While primarily concerned with Irish cinema since the re-establishment o f the Film Board in 1993, the thesis sets out to investigate a number o f different strategies which Irish filmmakers have adopted in an attempt to infiltrate a market which has become totally dominated by mainstream American studio films. Its main concern is the extent to which they may be said to have successfully achieved a balance o f American style and Irish substance, in such a way that these films can be read as less definably “American” and more specifically “Irish”. Each o f the films proposed for examination is alternative, not in the classic sense o f "alternative’ or ‘counter-cinema’, but in the sense that they deviate from the more standardised approach o f much Irish cinema. The thesis is divided into two main sections
Chapter Kitchen Poverty. The Anthropological Sketch about Food and Space
No full textThe article applies to cooking and eating, which also belong to the scope of social assistance, provided to people experiencing homelessness or at risk of homelessness. Food and kitchen facilities are marked by the status of their users and recipients. People who can almost exclusively rely on outside help eat either what they can get from others (by begging, by searching the rubbish bins) or what they receive from others (all forms of official and voluntary food supply). Products that are used to prepare meals, as well as the manner and place of their preparation, consumption or issuance, are marked by people who use this form of help. The more so because this kind of feeding is subject to many restrictions included, among others in laws, regulations and other state guidelines and in internal institutional regulations. In this context, the kitchen appears primarily as a practice securing the biological possibility of survival and satisfying hunger. However, you can also find examples when eating practices provide emotional and social support. The symbol of solidarity may be a meal offered by Food not Bombs or a kitchen – a common place, where “sharing yourself ”, sharing emotions, and not just eating. The author shows the diversity of attitudes towards the kitchen, food and as nutrition, drawing examples from her own field research, conducted in 2009 in Lodz institutions specializing in helping people experiencing homelessness or being at risk
Lustron house kitchen
No full textWoman cooking in the kitchen of a Lustron house, ca. 1947-1950. Lustron homes were prefabricated, single family homes constructed of porcelain steel. They were manufactured in Columbus, Ohio, in a former aircraft plant. The homes were designed to be maintenance-free and cost about $7,000. They were advertised to be rodent-proof, rust-proof, fire-proof and lightning-proof
Planning kitchen area wiring
No full textTitle from PDF caption (viewed on August 21, 2017).This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Mode of access: Internet from the Oregon Government Publications Collection.Text in English
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